Arrange
garlic head halves in the center of parchment - lined foil.
Place
the garlic head halves on the pan and rub with oil.
Not exact matches
Drizzle the
garlic head and onion
half with olive oil, and wrap them in foil.
3 small radicchio
heads,
halved lengthwise 1/4 cup walnut
halves, plus more for garnish, optional 1 clove
garlic, peeled 2 Tbs.
GOLDEN SOUP Adapted from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil
half of onion, chopped 2 cloves
garlic, chopped 1
head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...
Joan — I didn't take the skins off because I wanted them to slowly caramelize, as you would a
halved head of
garlic.
for the truffle - roasted tomatoes: 1 pound (about 2 cups) grape tomatoes,
halved 1
head garlic, peeled 2 Tbs.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in
half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive,
halved the long way 2
heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove
garlic, smashed Extra virgin olive oil Salt Pepper
Stuff the chicken with a whole
head of
garlic cut in
half, a bunch of fresh thyme sprigs, and a lime, cut in two.
You'll actually want to use
half the cloves in an whole
head of
garlic!
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves
garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small
head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of
half a lemon - 1
garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large
head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in
half A few green onions (including tops) A few cloves of
garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)
-LSB-...] 1 large onion, diced 2 cloves
garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1
head cauliflower, cut into small florets (we used
half -LSB-...]
For the Roasted
Garlic: To a piece of foil, add the halved garlic head and drizzle with oliv
Garlic: To a piece of foil, add the
halved garlic head and drizzle with oliv
garlic head and drizzle with olive oil.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt
Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves
garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1
head bok choy, rinsed, trimmed and cut into 1 - inch pieces
Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients ROASTED
GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
GARLIC: 1
head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (
halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted
garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2
head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar
Half a bulb of
garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
I added extra
garlic — thinly sliced about
half a
head and then plunked a whole
head of
garlic into the pot as well, with only the very tops of the cloves sliced off.
Turns out that if you shred up
half a
head of cabbage, sauté it with some yellow onions and
garlic it makes a pretty tasty backdrop for eggs.
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove
garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1
head cabbage, quartered 6 red potatoes,
halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
1/2 cauliflower
head — a big one 1 cup pecan
halves 1/3 cup extra virgin olive oil 1
garlic clove, crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum
half of your
head of roasted
garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick
half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove
garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2
heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
ingredients BROCCOLI PIZZA CRUST: 2
heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed,
halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves
garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (
halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2
garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1
head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1
head of
garlic (
halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
ingredients BRAISED COUNTRY RIBS 6 pounds country ribs (cut from the blade end of the loin) 4 tablespoons olive oil 2 stalks celery (coarsely chopped) 1 carrot (peeled, coarsely chopped) 1 large onion (peeled, coarsely chopped) 1 fresno chili (
halved) 5 sprigs thyme 3 salt - packed anchovies (rinsed) 1 bay leaf 1
head garlic (cloves peeled) 1 quart chicken stock 2 cups white wine 1/3 cup apple cider 1/4 cup parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste)
Nestle
halved heads of
garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
ingredients ROASTED
GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 c
GARLIC: 1
head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 c
garlic (
halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups...
2 tbsp olive oil 1 lg onion, peeled and sliced thinly into
half rings 3 cloves
garlic, minced 2 heaping tbsp tomato paste 2 lbs ground beef salt and pepper, to taste small
head of cabbage, shredded 1 15oz.
Slice your
garlic heads, width-wise, into
halves.
Put the
garlic halves back together and wrap each
head in aluminum foil.
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1
head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves
garlic (skin - on) 1 lemon (cut in
half widthwise then
halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves
garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small
head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled,
halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
After 30 minutes simmering in a pot of water with a
halved garlic head and a bay leaf, I have a pot full of soft beans with a delicate earthy flavor that is completely lost once they are canned.
1 small
head garlic, sliced in
half, separating top and bottom.
SERVINGS Serves 6, as a side INGREDIENTS 2 lbs baby potatoes,
halved 2
heads garlic 2 tbsp fresh rosemary leaves, chopped Olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper
Halve 1
head of
garlic crosswise; place on a square of foil.
While it gets toasty,
halve a
head of
garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds.
You will need to roast a
head of
garlic by cutting the top off, drizzling it with olive oil and roasting it in the oven for about a
half hour at 350 °F.
Cut 2 unpeeled onions into quarters, then cut 4 celery stalks and 1
head of
garlic in
half crosswise; scatter around turkey in roasting pan along with 1 lb.
Drain beans and place in a large heavy pot along with
halved onion, Parmesan rind (if using),
halved head of
garlic, bay leaves, and 2 tsp.
Cut 2 whole
heads of
garlic in
half crosswise.
Slice 1
head of
garlic in
half crosswise.
1 (4 pound) chicken Salt Extra-virgin olive oil Freshly ground black pepper 3/4 pound
garlic scapes 1 pound small yukon gold potatoes,
halved crosswise 1 large
head of
garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
INGREDIENTS 1 large
head of cauliflower, chopped into florets 3 large shallots, peeled and cut in
half 1
head of
garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper
I followed the recipe closely, with the one exception that I reduced the
garlic from 2
heads (
halved crosswise) to 3 cloves (sliced).
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves
garlic, chopped 2 medium onions, sliced 1 cup coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved in 1 cup water 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in
half 1 large fish
head (about 1 pound) 6 small okras, parboiled and sliced
Combine
halved head of
garlic, 2» pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket.
1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole
head of
garlic, peeled and chopped 2 cups chicken or vegetable broth 1 lemon, cut in
half 1 (12 - ounce) bottle Saranac Pale Ale or ale of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
Season cloves from
half a
head of
garlic with salt and pepper, wrap in aluminum foil, and bake for about 45 minutes.